On Fri, 3 May 2024 09:39:59 +0200 Martin Koppenhoefer <dieterdre...@gmail.com> wrote:
> I agree for specific types of bread, but maybe we can have "classes" of > breads, if that makes sense. Personally, when going into a bakery I am > interested in the quality of the bread more than the exact type. Typically > I would ask "do you have bread made of natural sourdough" and the answers > will vary from "no" to "yes" to "all our breads are made from natural > sourdough", and I find this information worthy to record (although I am not > doing it yet). Similarly it can be interesting if they sell only bread or > also bread rolls, or also pizza. For example lavash bread is thin, taftoon is thicker usually baked in traditional tanoor, sangak is thicker than taftoon and baked on gravel (there are modern ovens too, with iron plates similar to gravel surface) and all of them are flat breads. _______________________________________________ Tagging mailing list Tagging@openstreetmap.org https://lists.openstreetmap.org/listinfo/tagging
